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Terrapin in cream
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| Artist: |
_ |
| Categories: |
Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| | Egg, hard-boiled | | 8
| tbsp | Butter | | 2
| cup | Cream | | 1/2
| tsp | Salt | | 1/2
| tsp | Pepper | | 1/2
| tsp | Allspice | | 1/2
| tsp | Nutmeg | | 2
| cup | Terrapin, cooked & picked | | 1/2
| cup | Sherry |
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Procedures:
| 1 | Calories per serving: number of servings: 6 fat grams per serving: approx. cook time: cholesterol per serving: marks: *directions* to cook terrapins: boil a few and pick them, cutting out the gall bladder, which is attached to the liver. | | 2 | Be sure not to break the gall sac. | | 3 | Reserve the eggs, and put all to stew with ?pint of claret, and rather more madeira, until done. | | 4 | Force egg yolks through a sieve, then cream then with butter. | | 5 | Scald cream over hot water, add seasonings, and beat in egg yolk and butter mixture. | | 6 | Add terrapin and sherry, and heat thoroughly. | | 7 | ~-- mrs. | | 8 | S. | | 9 | Scott beck, kent co., md the hammond-harwood house cookbook |
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